Blackberry Purée Bramble Cocktail

Use Purée Blackberry, PONTHIER (1kg) to make this recipe. Blackberry purée makes a Bramble with a deeper fruit layer than liqueur alone. Turn it into a quick syrup, then pour it over crushed ice so the colour runs through the gin and lemon base.

At a glance

• Yield: 2
• Preparation: 10 minutes
• Cooking: 5 minutes
• Chilling or freezing: 1 hour

Purée Blackberry — PONTHIER (1kg)

£21.59

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Ingredients

• 120g blackberry purée, thawed
• 60g caster sugar
• 30ml water
• 100ml gin
• 50ml lemon juice
• 20ml sugar syrup
• Crushed ice

Method

1. Warm blackberry purée, caster sugar and water until the sugar dissolves. Cool and chill.
2. Shake gin, lemon juice and sugar syrup with ice.
3. Fill two rocks glasses with crushed ice and strain the gin mixture over it.
4. Drizzle 30ml blackberry syrup into each glass and stir once. Reserve extra syrup for another drink.

Why this recipe works

A separate fruit syrup creates the Bramble's visual layer while controlling sweetness. Crushed ice provides the gradual dilution needed for a sharp gin-and-lemon base.

Practical tips and variations

• Taste the purée before adding all the caster sugar.
• For an alcohol-free version, replace gin with a non-alcoholic botanical spirit.
• Add more crushed ice after pouring because it settles quickly.

Serving and storage

Refrigerate blackberry syrup for up to five days. Mix each cocktail only when serving.

Frequently asked questions

Can I use cubed ice?

Yes, but the drink will dilute more slowly and lose the classic Bramble texture.

Why is my Bramble too sweet?

Reduce the plain sugar syrup first, then adjust the blackberry layer.

Does the main recipe contain alcohol?

Yes. Use a non-alcoholic botanical spirit for a zero-alcohol version.